8 Pound Golden Fruit Cake - cooking recipe

Ingredients

1/2 lb. puffed raisins
1/2 lb. currants
1 lb. figs
1/2 lb. citron
1/2 lb. candid cherries
1/2 lb. pineapple
1/2 lb. lemon peel
1/4 lb. orange peel
1 lb. pecans
8 eggs
2 c. shortening
2 tsp. cinnamon
6 3/4 c. cake flour
1 c. sweet milk
1 c. light jelly
3 tsp. baking powder
2 tsp. vanilla
1 tsp. salt
3 c. light brown sugar

Preparation

Cut cherries into halves.
Slice rest of fruit.
Finely chop pecans.
Cream shortening, adding sugar gradually.
Cream well. Beat eggs until very light.
Add and beat well.
Sift flour once before measuring, then sift flour, baking powder, salt and cinnamon together.
Dredge fruit and nuts with 1/2 this mixture. Add remainder to creamed mixture alternately with milk.
Add vanilla.
Stir into the fruit and nut mix well.
Line greased pans with heavy paper.
Fill cake pans and bake at 300\u00b0.
Keep pans covered first half of baking.
Cook 2 to 3 hours.
Yum, yum.